Honey and sesame halloumi with jalapeño yogurt and tabbouleh

Honey and sesame halloumi with jalapeño yogurt

and tabbouleh


25 MINUTES | SERVES 4 EASY | V
ready-cooked freekeh 500g
red onion 1, finely chopped
cherry tomatoes 200g, quartered
olive oil 2 tbsp, plus a drizzle for frying
lemon 1, juiced
sesame seeds 2 tbsp
halloumi 2 x 250g blocks, sliced
runny honey 2 tbsp
flat-leaf parsley a small bunch, stalks finely chopped, leaves chopped
coriander a small bunch, stalks finely chopped, leaves chopped
pomegranate seeds 50g JALAPEÑO YOGURT
greek yogurt 300g
pickled jalapeños from a jar 50g
lemon 1/2, juiced


• To make the jalapeño yogurt, put all the ingredients and a little seasoning in a small food processor or blender with 1-2 tbsp of
water and whizz until smooth.
• Tip the freekeh into a bowl with the red onion, tomatoes and a little seasoning, and toss with the olive oil and lemon juice.
• Tip the sesame seeds onto a plate and use to coat the halloumi slices, patting to stick. Heat a large non-stick frying pan over
a medium-high heat with a drizzle of oil and fry the halloumi slices for 4-5 minutes or until golden on both sides. Turn down the heat, pour in the honey and turn the slices until glazed. Stir the herbs and pomegranate
seeds through the free keh tabbouleh. Spread the yogurt across a serving plate, pile on the tabbouleh and top with the halloumi.



PER SERVING 873 KCALS | FAT 49.6G

SATURATES 27.7G | CARBS 58.8G | SUGARS 22.2G
FIBRE 11.1G | PROTEIN 42.5G | SALT 4.2G

 

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